Click on the image, above to submit to Pinterest.
Bigarade Sauce
Bigarade Sauce is a traditional British recipe for a classic sauce made with the zest and juice of tart oranges combined with vinegar and brandy that's thickened with cornflor (cornstarch) and is typically served with rich, fatty, birds such as duck and goose . The full recipe is presented here and I hope you enjoy this classic British version of: Bigarade Sauce.
prep time
10 minutes
cook time
20 minutes
Total Time:
30 minutes
Serves:
6
Rating: 
Tags : Sauce RecipesBritish Recipes
This is a tart orange sauce, traditionally made with bitter oranges that is served as a counterpoint to rich fatty birds such as duck and goose. To work best this sauce needs Seville or similar oranges
Ingredients:
freshly-grated zest of 1 Seville (or other bitter) orange
freshly-squeezed juice of 3Seville (or other bitter) oranges
freshly-squeezed juice of 1 lemon
1 tbsp sugar
1 tbsp vinegar
2 tbsp brandy
1 tsp cornflour (cornstarch)
salt and freshly-ground black pepper, to taste
Method:
Combine the sugar and vinegar in a pan and heat until it melts and forms a dark brown caramel colour. Add the brandy, orange and lemon juice, bring to a simmer and cook gently for 5 minutes. Drain any excess fat from the tin in which the meat (typically duck or goose) was roasted and add the orange zest and the orange sauce to the sediment. Blend the cornflour with a little water to a smooth paste then whisk into the mixture.
Return the tin to the heat, bring the mixture to a boil and cook for about 3 minutes, stirring constantly (or until well thickened). Adjust the seasoning to taste and serve.
